Aging Flanders Reds

Discussion in 'Cellaring / Aging Beer' started by joberlander, Aug 14, 2019.

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  1. joberlander

    joberlander Initiate (0) May 30, 2014 Massachusetts
    Trader

    So i was recently introduced to this style. I had Duchesse de Bourgogne and loved it. I grabbed a 4 pack and it seems like a style you could age but since I am brand new to the style I'm curious others experiences. Also would love other recommendations in the style. From a lookup here, I've seen Red Poppy Ale and the Bruery's Oude Tart so I'll probably start with them.
     
    Joe13 likes this.
  2. Beer_Economicus

    Beer_Economicus Pooh-Bah (2,698) Apr 8, 2017 Ohio
    Pooh-Bah Trader

    This is not a beer or style I like, so take what I am about to say with an understanding that I am reporting information secondhand that I have read in this portion of the forum:

    That bee is usually considered to get closer and closer to vinegar the longer it is aged.
     
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  3. emerge077

    emerge077 Grand High Pooh-Bah (7,962) Apr 16, 2005 Illinois
    Pooh-Bah Trader

    Rodenbach Grand Cru is definitely the classic example, Red Poppy and La Roja are great too.

    In my experience, aged Duchesse wasn't any different from fresh, it may be pasteurized. I'd recommend Goudenband, an Oud Bruin that's practically tailor-made for aging.

    I think the above may only be true if there's a lot of acetobacter in the beer to begin with.
     
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  4. joberlander

    joberlander Initiate (0) May 30, 2014 Massachusetts
    Trader

    Awesome thanks for the info
     
  5. Budlum

    Budlum Pooh-Bah (2,145) Mar 23, 2006 Maryland
    Pooh-Bah Trader

    Red Poppy is a fantastic Flanders Red and ages reasonably well. All of the Rodenbach vintages, Grand Cru, etc. are reliably excellent and readily available. Most domestic iterations of the style just can't match the Belgians. Aging is hit or miss and can result in some seriously acidic beer. Enjoy!
     
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  6. MortenO

    MortenO Initiate (0) Oct 22, 2014 Denmark

    I much prefer Rodenbach Grand Cru and Duchesse de Bourgogne fresh (or at least not aged for many years). I find that they get start getting a bit unbalanced where the sourness doesn't match the sweetness when aged too long (don't know exactly how long, but above 2-3 years according to memory). To me these beers don't change short term.

    Earlier this year, I had a 2007 Rodenbach Grand Cru, and it was dead.

    No harm in keeping them for a year or two, but I would not set them aside for aging.

    That being said, I've had the Rodenbach Vintage 2012 (Barrel No. 170) on two occasions last year and this year, and they were absolutely fantastic.
     
    #6 MortenO, Dec 7, 2019
    Last edited: Dec 7, 2019
    unlikelyspiderperson likes this.
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